The raw diet craze has died done a little bit, but the science behind cooking food is robust. Here's why some vegetables are ...

Christina Manian, RDN, MENV, said that, as with other vegetables, there are pros and cons to both raw and cooked spinach.

Whether you eat your oats raw or cooked could change how your body digests them — and the difference may affect your energy, ...

Raw food enthusiasts argue that raw fruits and vegetables keep more of their natural nutrients and enzymes, while cooking can destroy some of these valuable nutrients. On the other hand, those who ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Garlic, broccoli, beets, kale and peppers are healthier raw than cooked. If you can’t eat them raw, steaming is usually the ...

Did you know that raw spinach contains oxalic acid, an organic substance that can interfere with the absorption of essential nutrients like calcium and iron? Oxalic acid binds with calcium, making it ...

Most of us have all too many un-fond memories of vegetables cooked into a gloppy mush. With their taste, texture, and vibrancy cooked out of them, it’s no wonder that so many of their nutrients are ...

Radish slices add zing to salads—but that's just one way to enjoy this snappy member of the mustard family. If you want to know how to eat radishes, it helps to expand your culinary horizons. Yes, ...

Eaten raw, they provide more vitamin C. But when cooked, they release more lycopone, a potent antioxidant that has been found to protect against heart disease and prostate cancer in men. Enjoy them ...

When I was a kid, I would watch my mom in the kitchen. Every once in a while as she cut up potatoes, she’d pop a raw piece in her mouth. She’d do the same with raw meat — to test the seasoning, I ...

Certain vegetables, such as broccoli, cauliflower, and cabbage, contain compounds like fiber and sulfur that can cause gas ...